Prepare Crust: In food processor, pulse flour, sugar, and salt until combined. Take off lid and add butter. With fingers, being careful of sharp blades, toss butter to coat with flour. Replace lid and pulse 12 to 15 times or until pea-size clumps form. With motor running, add ice water through feed tube. Pulse to combine, stopping just before dough comes together completely.

Transfer dough to floured surface; pat into 2 even disks. Wrap each with plastic wrap. Refrigerate 1 disk at least 1 hour; freeze other for another use.

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